This recipe comes from Marcella Hazan's book, Essentials of Classic Italian Cooking. For a satisfying meal, serve with a green salad, crusty bread and a hearty red wine.
Step 1: Mise en place. Step 2: Add 2 tablespoons of butter and all of the oil to a soup pot over a medium low heat. Add the pancetta and cook uncovered until the edges of the lardons begin to brown. Add the onions and cook until they become translucent. Step 3: Add the carrots and celery. Turn up the heat to a medium high and cook, stirring often, for 2 to 3 minutes. Step 4: Add the tomatoes with their juice, adjust the heat so that they simmer gently but steadily. Cook for about 25 minutes stirring occasionally. While the tomatoes are simmering, wash the lentils in cold water, drain them and set aside. Step 5: Add the lentils to the pot and stir, making sure they are all coated with the sause. Add the broth and water, a pinch of salt and a few grindings of pepper. Cover the pot and adjust the heat so they cook at a slow, steady simmer. Cook for about 45 minutes, stirring occasionally. Some lentils absorb more liquid than others, if needed add more water. |
Ingredients:
Step 6: Test for tenderness toward the end. Before turning off the heat, add the remaining butter and swirl in the grated prmigiano-reggiano. Serve with additional prmigiano-reggiano at the table. |
08/02/2024